Oha soup is a traditional Nigerian dish made with Oha leaves and a variety of meats and spices, creating a rich and flavorful soup.
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Wash and cut the Oha and Uziza leaves into small pieces.
Peel and boil the cocoyam until soft, then mash it.
Prepare the meats by cleaning and cutting them into bite-sized pieces.
In a pot, add the goat meat, stockfish, smoked fish, and cow skin.
Season with salt, seasoning cubes, and add water to cover the ingredients.
Cook until the meats are tender.
Add the mashed cocoyam to the pot and stir well.
Incorporate the Oha and Uziza leaves, along with the ogiri and crayfish.
Add the chopped habanero pepper and palm oil.
Allow the soup to simmer for a few minutes before serving.
For a richer flavor, you can add more spices or adjust the amount of palm oil.
Ensure the cocoyam is well mashed to thicken the soup.
You can substitute goat meat with chicken or beef if desired.
Can I use frozen Oha leaves?
Yes, frozen Oha leaves can be used if fresh ones are not available.
What can I substitute for Ogiri?
You can use fermented locust beans or skip it if unavailable.
Is this soup spicy?
Yes, the soup can be spicy due to the habanero pepper, adjust to your taste.
Can I make this soup vegetarian?
Yes, you can omit the meats and use vegetable broth instead.
How long can I store leftover Oha soup?
Leftover Oha soup can be stored in the refrigerator for up to 3 days.
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